1 Preheat oven to 160C. Heat oil in a large ovenproof casserole dish over medium heat. Season brisket with salt and pepper. Add brisket to casserole dish and brown well on all sides. Add 2 cups water, cover and put in oven. Cook for 1 hour. Add beetroot, pickling onions and bay leaves to brisket and cook for a further 1½ hours or until brisket is very tender.

2 To make creamed corn, heat oil (extra) in a saucepan over medium heat. Add brown onion and cook, stirring occasionally, for 4 minutes or until soft. Add corn kernels and cream. Reduce heat to low and cook for 15 minutes or until corn is very tender. Season with salt and pepper. Serve as is, or blend until a little thicker.